Aaloo Potol Posto

INGREDIENTS

• 8 to 10 medium-sized pointed gourds (parwal/ potol) 
• 2 medium potatoes 
• 1 medium onion, sliced 
• 1 medium tomato, vertically cut into 6 pieces 
• 2 green chillies 
• 3 to 4 tablespoons poppy seeds (khus khus/ posto) 
• 1 teaspoon nigella seeds (kalonji) 
• 1 bay leaf 
• 1 Kashmiri red chilli 
• 2 teaspoons turmeric powder
• 1 teaspoon garam masala 
• Salt to taste 
• 3 to 4 tablespoons refined oil for shallow frying 
• 2 tablespoons mustard oil 

METHOD

• Soak the poppy seeds in water for 4 hours. Then blend them into a fine paste. 
• Cut both ends of the gourds and peel the skin lightly. 
• Peel the potatoes and cut them into 2 to 4 pieces. 
• Place the gourds and potato pieces in a bowl and sprinkle some salt and turmeric powder over them. 
• Let them rest for 10 to 15 minutes. 
• In a kadhai, add the refined oil and shallow fry the gourds and potatoes one after another. 
• Remove all the excess oil from the kadhai. 
• Now, add mustard oil to it and let it heat well. 
• Add the nigella seeds, bay leaf and red chilli followed by the sliced onion. 
• Once the onions are translucent, add the tomatoes and mix well. 
• Add the salt and other powdered spices. 
• Now pour the poppy seed paste and mix well. 
• Add the gourds, potatoes and green chillies and give everything a stir. 
• Let it cook on simmer till the potatoes are well cooked. 
• Add water as needed to get a thick gravy. 
• Serve hot with rice.